The Julia Rothman books are essential additions to the homeschooling curriculum. Nature study would be incomplete without Rothman books and Food Anatomy is no different. With beautiful illustrations and facts about food, it piques the young minds to question and understand the intricacies of various foods and their origins.

Highly recommended for all the non fiction readers

I love Julia's illustrations and was thankful to get to see this book. I already owned her first two anatomy books and promptly bought this one when it released. We currently use all of them in our homeschool often.

Thank you for the opportunity to read this book; unfortunately I missed its window of availability, and no longer have access. I'm sorry I missed it.

Beautifully illustrated hodgepodge of food items and things associated with the preparation, cultivation, and eating of food. It's worth dipping in and out of and the experience is very pleasurable. Given that the book is a joy to look at, I'm not really sure what this book is for, actually, it's got the general overview feel of a young reader's guide to a particular topic, but the delicate drawings and intricate information skews more adult. Perhaps the lobby of a posh hotel? A small library in a bar?

(incomplete review)

To me, Food Anatomy is a book a bit hard to describe, as in, I actually have quite a mix feeling towards it; it was SO GOOD, in a sense that it covered a broad range of odd and fascinating pieces of factual information on just about anything, but also a little too good, good enough to make me wish it were MORE in-dephth on all the subjects.... Does that make any sense?

For a book titled "Food Anatomy", this book did a decent job with the book length it has, because the word "food" just has too much under its big umbrella to begin with. See this as something fairly close to an encyclopedia specifically about food. There's a total of 9 chapters (sans the introduction) that are all supremely well done. When I said "encyclopedia", I mean it, literally, because this book fits this particular description: "compendium holding a comprehensive summary of information". To me though, it was so good that I'm borderline not satisfied to be only getting the summary of information; I wanted the info with all its nitty-gritty details without it being concise. I'll try to elaborate what I mean.

Julia Rothman has outdone herself in this delightful book, Food Anatomy: The Curious Parts & Pieces of Our Edible World. While not an actual cookbook, per se, it does contain some interesting recipes for things we don’t usually find in mainstream cookbooks (i.e., how to make nut milk and tofu). Most of the book, however, focuses on information – fascinating information, actually, such as how the table is set in several countries, types of forks and spoons, history of dozens of foods (like when sliced bread first came out, and when the popularity of sushi came about). It has illustrations of fruits, beans, vegetables, meats, grains etc. and explanations of how they are used, where they are used, and interesting facts about them.

Those who love bread will especially like the chapter on Breads around the World, which includes an excellent step-by-step recipe for Finnish Rye. This chapter also includes sandwiches from around the world and in the U S, including the buns they are served on. There is an excellent primer on types of pasta, and how it is made commercially and how to make it at home. Love dumplings? You’ll learn all about the types and countries they come from.

The book includes illustrations of beef, lamb, and pork and how they are cut, sausages, and charcuterie, tools for cutting meats, and meat dishes from around the world. Want to know about the best kinds of fish to cook? It’s in the book, as well as how to fillet them. You won’t want to miss the information on poultry, eggs, and even short order lingo.

A short review can’t possibly cover the mass of information that this book contains. Who knew that so much fascinating and useful material could be put together in 224 pages. Whether you are an experienced cook or a novice, this is a must-have book to have on your shelf. It would make a perfect gift for a bride, or a foodie you may know. It will also keep anyone who likes food busy reading for hours.

Special thanks to NetGalley for supplying a review copy of this book.

The book discusses about various cuisine and the serving table and the dishes served along with the recipes ....... wonderful Illustrations.......

A book a lot like the previous books in the Anatomy series (Nature Anatomy, Farm Anatomy) and is delightful with the same greatly detailed and precise illustrations. It has the same kind of quality as the other books in terms of its educational quality and scope, which is always wonderful, but it's still an America-centric book with the same font issues as the other books that make it sometimes unsuitable for readers with low English skills, despite how visual and well laid out the book is.